SWAMP SOUP
The name of this was "Turnip Green Soup" but, I carried this to a get-together & some people wouldn't try it as they did not like turnip greens. I carried it to another get-together & called it "Swamp Soup" and all 5 qts. were eaten and raved over & everyone wanted the recipe! My 16 year-old grandson raves over this & he can...
Provided by judy roberts
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Dice & cook onion in a non-stick 5 qt. pot until transparent and tender. (You may want to dice a clove of garlic and add here instead of the garlic powder)
- 2. Slice the polish kielbasa & cut into quarters and brown/cook in with the onions, stirring occasionally for 5 mins. or so.
- 3. Add rest of ingredients, stir, and bring to a boil, then reduce heat to simmer and cook until heated through and the green peas in the dry Knorr soup mix are cooked through. (Just taste one every few minutes to tell).
- 4. Great with cornbread & you can add more chicken stock, if desired~also, you can add more beans as I do when we eat it the next day! This is also just as good or better the 2nd day! I have also added a can of pinto beans, but we like the navy & northern the best. I have also used fresh turnip greens, but canned is just as good and you can add a can of mixed greens or collards or just about anything & this is still GREAT soup!
- 5. **** Please note: Do NOT add salt to this as the dry soup mix has enough salt in it already & you may oversalt it, also the beans/turnip greens/etc. are usually already salted. Substituting turkey or chicken sausage works great with this too. *I always double this recipe and make additions too!
SWAMP SOUP
This easy and delicious turnip green soup is a delicious, smoky and slightly spicy southern recipe favorite. Loaded with beans, sausage, greens and a bit of pasta, swamp soup makes the perfect meal.
Provided by Liz - Eat Move Make
Categories Entree
Time 1h40m
Number Of Ingredients 11
Steps:
- Add andouille sausage and onions to a stockpot on the stove over medium-high heat until the sausage chunks have browned a bit and the onions are soft and fragrant. Add the garlic; cook and stir one more minute.
- Add chicken broth, vegetable recipe mix, beans, turnip greens, hot sauce and black pepper and stir together.
- Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. Add cooked ditalini in the last 15 minutes or so.
Nutrition Facts : ServingSize 1 cup, Calories 195 kcal, Carbohydrate 12 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1121 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g
TURNIP GREENS STEW
Ham adds loads of flavor to this hearty turnip greens stew made with Progresso® chicken broth - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In 4-quart oven, heat oil over medium- high heat. Cook ham in oil 5 minutes, stirring occasionally, until lightly browned. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes, stirring occasionally.
Nutrition Facts : Calories 160, Carbohydrate 10 g, Fat 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg
SWAMP STEW
I was searching for recipes that I could make that would fit into a late 1860's period camp, during Civil War living history weekends that would also feed a hungry bunch of men. This is not the original recipe, and not MY original recipe, but I tweaked and tested it out and served it with cornbread and it was a huge hit. The plus side of this is it's actually pretty good for you, considering the serving size of vegetables you're getting, and is great on a cold winter evening. My husband loves it.
Provided by Tina Brown @Bama_Belle
Categories Soups
Number Of Ingredients 5
Steps:
- In a dutch oven over medium heat, saute the diced salt pork until done. Do not remove from the pot. Reduce to medium low heat.
- Place the sliced cabbage on top of the salt pork. Place the sliced onion on top of the cabbage. Place the tomatoes on top of the onions. Add a dash or two of cayenne pepper to taste.
- Place the lid on your dutch oven and walk away. If you are cooking over an open fire, you should check this every 30 minutes or so to ensure that you don't cook it too hot and burn it. If you're cooking on a stove top, check it about every hour, giving it a quick stir each time.
- Cooking time will vary depending on how "done" you want the vegetables. I usually let it simmer for 2-3 hours. The vegetables will cook themselves down, making their own juice. Serve it hot with cornbread and watch it disappear!
SHRIMP STEW
A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts, which are thick and chunky with potatoes and other vegetables, a seafood stew is thin and rigorous in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add shrimp shells and cook, stirring occasionally, until well browned, about 10 minutes. Add thyme sprigs and cook 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add clam juice and water and simmer 15 minutes. Pour broth through a fine sieve into a bowl, pressing on solids; discard solids.
- Melt butter in pot over medium-high heat and add leeks, fennel, and fennel seeds. Add 1/2 teaspoon salt; cook, stirring, until vegetables just start to brown, about 10 minutes. Add shrimp broth and cream; cook until warmed through.
- Stir in shrimp and cook until just cooked through, about 2 minutes. Season with salt, pepper, and a squeeze of lemon juice. Divide stew among 6 shallow bowls and garnish with fennel fronds.
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